Winter cheese

Amongst all the variations of cheesemaking, seasons have a part to play, because the cheese changes when the milk changes, and the milk changes when the animal’s feed changes. However, seasons are only one of the factors influencing cheese quality. The type of milk used - cow’s, ewe’s or goat’s - the weather, pasteurisation, the length of the ageing period and so on are also important factors, and every cheese gets individual attention from its maker.

Winter is the best time for many of the hard cheeses. Excellent Cheddars are often made in the winter months when the cows are indoors on dry feed: